New Space in Old Place
La Felguera is a recent addition to the restaurant scene in town.
Its evening dinner menu, and its young, friendly and adept Chef,
Rene Rodriguez, brings a new twist to what was offered in the past
at the Hotel Posada Carmina. Rodriguez comes to SMA via the Gastronomic
Institute of Superior Studies (IGES) of Querétaro. He joins
the staff of Posada Carmina and definitely has added flair to the
old menu.
Several of us decided to go for dinner recently, and actually went
on two occasions, during a three-week period of time. The menu can
actually be described as Nuveau Mexican Cuisine, with a certain
‘creativity’ complimenting the traditional recipes.
 We
began with the appetizers, and shared an order of Tacos de cochinita
pibil, which had a more delicate taste due to a fine layer wrapping
of filo dough, instead of the traditional corn tortilla. It is deep
fried and cut in halves, forming four well-stuffed small tacos,
reminding one of a fine Filipino or Vietnamese egg roll on a bed
of lettuce. Alitas de pollo en salsa de morita y queso azul, which
were deep fried chicken wing halves (5 pieces) in chile sauce with
blue cheese dip, were tasty with a good sazón in a simple
presentation. Plato de quesos, jamon serrano y guacamole was actually
a take off on a Spanish-Mexican oldie, and while it had good presentation,
the taste could have been had at any restaurant. The last appetizer
we tasted, also served as a full Entrée, is the Camarones
empanizados con amaranto, nueces y cacahuates. Basically, six deep-fried,
medium-sized, shrimp that were rather dry when eaten alone. But
when combined with a dipping-sauce of amaranto, walnuts and peanuts,
there was a textured flavorful explosion added to the dish.
Salads and Pastas were also tried. The Ensalada tricolor con vinagreta
de albahaca y guajillo, or the tricolor salad, consisting of a bed
of two leaves of lettuce, with four small round slices of mozzarella
cheese, and four slices of tomatoes mounted on top of the cheese,
covered by a vinaigrette basil and chile guajillo dressing made
for an interesting taste. The pasta plate ordered was the Spaghetti
con salsa de huitlacoche (corn smut, sometimes referred to euphemistically
as the ‘Mexican truffle’) and is definitely an acquired
taste, such as ‘pesto’ or truffle sauce would be for
the average palate.
 Soups
ordered and shared were the Crema de Poblano con queso ceniza (poblano
chili cream soup with ash-covered goat cheese), which was delicate
and tasty. Crema de Elote con queso panela (corn cream soup with
‘panela’ cheese) a bland, but flavorful combination.
Our favorite though was the Tortilla soup, but it did not appear
on the menu, so ask your waiter.
The Main Entree was the Carnitas de Pato. Usually the famed Mexican
carnitas are made from pork loin seasoned in beer and roasted or
fried. These carnitas were actual duck chunks cooked with a very
fine distinctive carnita flavoring, delicious when eaten with tortillas,
as in a taco, as all carnitas should be enjoyed. For red-meat lovers,
Arrachera toreada was definitely a favorite at the table, a tender
piece of marinated-beef skirt, with beautiful grilled jalapeno peppers
and sliced grilled onions on a bed of soft fava beans. Also tried,
with differing opinion, was the Pechuga de pollo con pasta y huitlacoche,
or roasted chicken breast on a bed of pasta with the huitlacoche
sauce. The only dessert that caught everyone’s eye and taste
was Peras con Salsa de pulque, a definite tender combination of
poached pears in pulque liquor.
The wine was a Spanish red Crianza, and was very much enjoyed.
 Observations:
• The restaurant was virtually empty on both occasions, we
went to dinner at 9:00pm the first time, and at 6:00pm the second
time, both times tumbleweeds rolled past our table.
• The staff was friendly and attentive, but at times they
seemed bored and congregated near the bar.
• Music/entertainment: Live Spanish guitar classical and Mexican
music.
• Inside and outside dining areas were clean, a good setting,
but cold, due to the fact that the inside dining area was empty
except for our party, on both occasions.
• Prices are high for Mexico, even for SMA (which is known
for the outrageous).
• Bathrooms are clean, 3 out of 5 soaps, on the Trencherman’s
scale.
Suggestions:
• Lower your
prices – it’s the difference between having a mere trickle
and having more clients that can mean the difference in your survival.
• Invest more money in advertising and public relations, try
to increase more traffic into the Dinnertime restaurant area.
• Have a Happy Hour: This town loves a drunk, and nothing
brings them in like 2-for-1 drink specials.
There is no reason for La Felguera not to be a success. The location
is excellent, the space is more then adequate, and the chef is friendly
and creative “¿Que pasa amigos? ¡No sean huevones!
¡Echenle ganas!”
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